| P |
Thinly slice the onion. Remove the stems from the mushrooms and slice thinly. Shred the cabbage leaves and thinly slice the tomato. |
| Q |
Heat the vegetable oil in a frying pan to cook the onion, mushrooms and cabbage. Season with half the salt and pepper. |
| R |
Remove the salmon from the can and separate. Shred the mozzarella cheese. |
| S |
Combine the egg and egg whites in a bowl, and season with the remaining salt and pepper. Add the vegetables cooked in 2 and the salmon to the bowl and mix. |
| T |
Melt the 1/2 teaspoon of margarine in the frying pan used in 2, turn the heat up and pour in a quarter of the egg mixture. Cook while stirring slowly, and form an omelet. Top with 1/4 of the tomato slices and cheese, cover and cook over low heat. Repeat the same procedure 3 more times to make 4 omelets in total. |
| U |
Serve on dishes and garnish with the parsley. |
